Potoler Dolma (Stuffed Parwal / Pointed Gourd with Mutton Mince - Bong style)

 

          This is a traditional Bengali recipe of Potol (Parwal / Pointed Gourd) stuffed with mutton mince and cooked in a tomato-cashew nut based gravy. You can also stuff with prawns, paneer, boiled & mashed potatoes or banana blossom.

           As the process is lengthy, the stuffing can be made a day earlier and refrigerated to save time. You can make this exotic recipe for special occasions for your loved ones. This dish is best enjoyed with steamed rice or paratha. So check out for the step by step pictorial recipe to prepare it. 

• 8-10 Potol (Parwals / Pointed gourds)
• 1 cup mutton mince
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1/4 tsp. turmeric powder
• salt to taste
• 1/2 tsp. sugar (opt)
• 1 tbsp. mustard oil

Gravy

• 2 tbsp. mustard oil
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 onion, grated
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 8-10 cashew nuts, soaked for 30 minutes and ground
• 1 tsp. ghee (clarified butter)

          Scrape the parwals. Cut one end and carefully scoop out the pith and the seeds with a small spoon. Heat 1 tbsp. oil and sauté the onions till light brown.

          Add the tomatoes and sauté till it is mashed. Then add the ginger-garlic paste and all the dry spices mixed with a little water. Sauté well till the oil separates.

         Add the mince and cook till dry. Add 1 cup water and continue to cook, covered on a low flame till dry. Set aside to cool
.
          Stuff the parwals with the prepared mince. Replace the cut ends of the parwals with a toothpick or atta (wheat flour) dough. Heat 1 tbsp. oil in a pan and fry the stuffed parwals till slightly glazed.


          Gravy - Heat oil in a pan and temper with the cardamoms, cinnamon and cloves, followed by the onions. 

         Then add the ginger-garlic paste, coriander-cumin powder, red chili powder, garam masala powder, salt and turmeric powder mixed with little water.

          Sauté till the oil separates from the sides of the pan. Add 2 cups water and bring it to a boil.

         Gently add the stuffed parwals and cook, covered till the gravy is slightly thick. Add the cashew paste and ghee. Simmer for another minute. Serve, garnished with either rice or chapattis. 

                                  Heat oil & add onions. Sauté till light brown.

          

                                  Add tomatoes & fry till it is mashed.

                          Add ginger-garlic paste & all dry spices mixed with some water. Fry 
                          till the oil separates.

                                 Then add mince. Fry on a low flame till dry.

                               Add a cup of water & simmer on a low flame, covered till dry.

                                  Transfer to a container & keep aside to cool.

                     Scrape parwals. Chop the top & scoop out with the help of a small spoon.

                                  Fill in the keema & secure with a toothpick.

                          Add 1 tbsp. oil & sauté stuffed parwals till they have a slight glaze.

                       Gravy - Heat oil & sauté cinnamon, cardamoms, cloves, onion paste, 
                       ginger-garlic paste & all dry spices mixed with some water.

                                  Keep frying till oil separates. Add water & stuffed parwals.

                      Simmer on low flame till gravy is slightly reduced. Add cashew paste
                      & ghee. Mix well. Simmer for another minute & switch off the flame. 

                                 Serve, garnished as a side dish with either rice or chapattis.

Bharwan Parwal Kadhi (Stuffed Pointed Gourd in Yoghurt Gravy)

           Enjoy this fusion form of kadhi, served with some stuffed parwal. This is a vegetarian version, where I stuffed the parwals with paneer, fresh grated coconut, the scooped out pith of the parwal and few other basic ingredients. The end result was super yummy that can be relished with any form of rice or Indian bread. This exotic delicacy is meant for any special occasions. So go ahead and give it a try and impress your loved ones with this fusion delicacy. 

          Kadhi (spiced yoghurt), being my personal favorite, I keep experimenting. So this recipe was a super duper hit at my place. It was something different from the usual kadhi pakora and went well with steamed rice. However, you can relish with jeera rice, pulao, naan, tandoori roti or just plain chapati.

          For a non-veg. version you can stuff with cooked prawns, chicken / mutton keema or scrambled eggs. They turn out pretty yummy too. 

Ingredients - 

• 6-7 Parwals (Pointed gourds)
• 2 tbsp. oil
• 1 tbsp. coriander leaves

Stuffing - 

• 1 tbsp. oil
• 1/2 cup paneer, mashed
• 2-3 tbsp. fresh grated coconut
• scooped out pith of the parwals
• 1 tsp. garlic, chopped
• 1 tsp. green chilies, chopped
• 1 tsp. flax seed
• 1/2 tsp. garam masala powder
• salt to taste 
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder

Kadhi - 

• 1/2 cup yoghurt
• 2-3 tbsp. gram flour (besan)
• 3 cups water
• 1 tsp. ginger-green chilies paste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• salt to taste

Tempering -

• 1 tbsp. ghee
• 1/2 tsp. cumin seeds
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1/4 tsp. asafoetida

          Scrape the parwals with the back of a knife and cut both ends. Scoop out the pith and the seeds carefully with the help of a small spoon or knife. Heat oil in a pan and fry the parwals till golden brown. Keep aside. 

          Stuffing - Heat oil in a pan and stir fry the chopped garlic. Then add rest of the ingredients. Sauté till dry and keep aside to cool. Then stuff the fried parwals with the stuffing. Keep aside. 

          Kadhi - In a bowl. whisk together all the mentioned ingredients and keep aside. 

          Tempering - Heat ghee in a pan and temper with all the ingredients. Add the yoghurt mix and simmer on a low flame till it thickens to a desired consistency. 

          Arrange the stuffed parwals in a dish and then pour the prepared kadhi over it. Garnish with chopped coriander leaves and serve with any type of rice or Indian bread. 

             

Potoler Dolma (Stuffed Prawns Parwal / Pointed Gourd Curry - Bong Style)

          This is an authentic Bengali Stuffed Parwal in Gravy. Generally the stuffing is of keema (Mutton mince). But it also tastes awesome with some prawn stuffing. This is just what I did. For a vegetarian version, try with paneer, sautéed peas, Banana Blossom or potatoes. 

          This exotic delicacy is usually meant for some special occasions. Enjoy it with any form of rice or chapatis. So check out the step by step pictorial recipe to prepare it.

• 8-10 Parwal (Pointed Gourd)

Stuffing - 

• 2 cups prawns, shelled & deveined
• salt to taste
• 1/2 tsp. garam masala powder
• handful of coriander leaves, chopped
• 2 green chilies, chopped
• atta / maida dough (Whole wheat flour / Plain flour)

Tempering - 

• 1 tsp. cumin seeds
• 2-3 green cardamoms
• 4-5 cloves
• 1" cinnamon stick

Gravy - 

• 3-4 tbsp. mustard oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 1 tsp. ghee (opt)
• coriander leaves to garnish

              Grind the onion, ginger-garlic paste, tomatoes and the powdered spices with a little water to a smooth paste. Keep aside.

              Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. Heat 1 tsp. oil in a non-stick pan and sauté the prawns for 2-3 minutes on a low flame till slightly brown in color.   

              Set aside to cool and then coarsely pulse it without any water.  In a bowl, mix together ground prawns, pinch of salt, green chilies, coriander leaves and garam masala powder.

              Scrape the parwals as shown and make a cut on one end. Scoop out the pith and the seeds carefully with the help of a small spoon or knife.  

              Heat 1 tbsp. oil and fry the parwals till light brown. Transfer to a plate. Carefully fill the prawn stuffing inside the parwals. Seal with the atta dough.

              Heat remaining oil in a pan and temper with cumin seeds, cinnamon, cardamoms and cloves. Add the spice paste and sauté till the oil separates.

              Gently drop the stuffed parwals, salt, 2 cups water and the leftover stuffing. Cover and cook on a low flame. 

              At intervals, keep spooning the gravy over the parwals. when done, add ghee and mix.

Garnish with coriander leaves and serve with either rice or chapattis.

                 Marinate prawns with a pinch of salt & turmeric powder for 5-10 min. 
                 Heat 1 tsp. oil in a non-stick pan & sauté prawns for 2-3 minutes on a 
                 low flame till slightly brown in color. 

                                 Set aside to cool & then coarsely pulse it without any water.

                   Mix the ground prawns, pinch of salt, green chilies, coriander leaves &
                   garam masala powder.

                      Scrape Parwals as shown & make a cut on one end. Scoop out pith & 
                      seeds carefully with the help of a small spoon or knife.

                                  Heat 1 tbsp. oil & fry the Parwals till light brown.

                                 Transfer to a plate.

                                  Carefully fill the prawn stuffing inside the Parwals.

     
                                  Seal with the atta dough.

                   Heat remaining & temper with cumin seeds, cinnamon, cardamoms & cloves. 

                                  Add spice paste & sauté till oil separates.

                                  Gently drop stuffed Parwals, salt, 2 cups water &......

                                 .......the leftover stuffing.

                    Cover & cook on low flame. At intervals, keep spooning gravy over the
                    Parwals. when done, add ghee & mix.

                                  Garnish & serve with either rice or chapattis.